Healthier Meal Tips

Rote Meals

Predictable meals make buying and cooking ingredients easier. It doesn’t mean the same meals every day, rather meals of similar design—lean protein, a grain, vegetables, fruit, and a dairy serving. Fish twice a week still seems to be recommended by all dietary experts. Canned tuna counts. Salmon is overused, ecologically speaking. Farmed fish uses a lot of antibiotics, though supposedly farmed shrimp is okay. Wild caught can be more expensive but is healthier bodily and planet-wise.

Tilapia’s a good choice. Top it with tomatoes for moisture and other vegetables of your choice. I like onions, mushrooms, summer squash, and kale. Cover and bake for twenty minutes at 350 degrees, easy and tasty. If you hate cutting up vegetables, buy frozen ones and just pour on. They can easily be steamed in the microwave for any meal.

No Meat Occasionally is Good Meat

Non-meat meals several times a week help with the pocket book, the environment, and controlling how much fat you consume. Beans, nuts, and a whole bunch of grains I can’t spell (most are simply simmered with water) have high protein and fiber. Explore the grocery shelves.

Fiber’s an important component in managing weight. It keeps blood sugar from spiking and falling so rapidly, which prevents hunger between meals and helps with cravings. Along with the protein-rich foods above, vegetables and fruits of course contain good amounts of fiber and other properties that help with digestion.

Digestive problems are usually eased by consuming high fiber foods and fewer sugary and saturated fat foods. Not so bowel diseases. Those require medical advice.

Wednesday—exercise. If anyone wants more information about anything discussed in these posts, leave a comment and I’ll be glad to answer.